Brains With Wine Sauce
|Veal brains/Beef brains||1 Pound|
|Water||1 Cup (16 tbs)|
|Vinegar/Lemon juice||1 Tablespoon|
|Chicken bouillon/1 chicken bouillon cube and 1/2 cup water||1⁄2 Cup (8 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
|Egg||1 , beaten|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Cooking fat||3 Tablespoon|
Procure cleaned brains from the butcher.
Soak brains in salted cold water for 15 minutes; drain and carefully remove membrane with tip of paring knife.
Cover with boiling water; add 1 teaspoon salt and the vinegar; simmer for 15 minutes.
Drain, plunge into cold water, and drain again.
Put brains in saucepan; add chicken bouillon, wine, cayenne, 1/2 teaspoon salt, onion, and parsley.
Cover; bring slowly to boil and simmer for 20 minutes.
Save liquid and boil to reduce to about 1/2 cup.
Cut brains into small pieces, dip into beaten egg, then into crumbs.
Brown in fat in skillet; cover and cook over low heat for 8 to 10 minutes.
Remove from pan.
Pour reduced broth into skillet; stir well and strain.
Serve over brains.
Makes 4 servings.